In this study, we examined the effects of different concentrations of red pepper seed (0%, 1%, 3%, 5%, and 7%) on pH, total acidity, color, reducing sugar content, total microbes, lactic acid bacteria, and sensory quality, in terms of prolonging the shelf-life of kimchi. The additions of red pepper ...
In this study, we examined the effects of different concentrations of red pepper seed (0%, 1%, 3%, 5%, and 7%) on pH, total acidity, color, reducing sugar content, total microbes, lactic acid bacteria, and sensory quality, in terms of prolonging the shelf-life of kimchi. The additions of red pepper seed resulted in higher pH levels, while total acidity was lower than that of the control. The kimchi with red pepper seed had higher reducing sugar contents than the control. Furthermore, the kimchi with red pepper seed showed higher b-values than the control. During fermentation, the amounts of lactic acid bacteria and total microbes were higher in the kimchi with red pepper seed than in the control, and the higher ratios resulted in higher quality kimchi. The additions of red pepper seed also resulted in changes of color, flavor, taste, and texture, having a large influence on overall product quality. In conclusion, in terms of preservation and consumption, the 3% and 5% red pepper seed concentrations offered enhanced shelf-life and better quality kimchi products.
In this study, we examined the effects of different concentrations of red pepper seed (0%, 1%, 3%, 5%, and 7%) on pH, total acidity, color, reducing sugar content, total microbes, lactic acid bacteria, and sensory quality, in terms of prolonging the shelf-life of kimchi. The additions of red pepper seed resulted in higher pH levels, while total acidity was lower than that of the control. The kimchi with red pepper seed had higher reducing sugar contents than the control. Furthermore, the kimchi with red pepper seed showed higher b-values than the control. During fermentation, the amounts of lactic acid bacteria and total microbes were higher in the kimchi with red pepper seed than in the control, and the higher ratios resulted in higher quality kimchi. The additions of red pepper seed also resulted in changes of color, flavor, taste, and texture, having a large influence on overall product quality. In conclusion, in terms of preservation and consumption, the 3% and 5% red pepper seed concentrations offered enhanced shelf-life and better quality kimchi products.
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가설 설정
1)a-bValues with different letters within a column differ significantly (p < 0.01).
Table 4. Changes in L-, a-, and b-values of kimchi with added red pepper seed during fennentation at 14℃
1)a-bValues with different letters within a column differ significantly (p < 0.05)
.
2)A-DValues with different letters within a row differ significantly (p < 0.001).
2)A-EValues with different letters within a row differ significantly (p < 0.001).
2)A-EValues with different letters within a row differ significantly (p < 0.001).
3)a-cValues with different letters within a column differ significantly (p < 0.001).
4)A-CValues with different letters within a row differ significantly (p < 0.001).
제안 방법
students. Evaluations for color, flavor, taste, texture, and overall kimchi quality were carried out in triplicate using a seven point hedonic scale method, where very poor (weak) corresponded to 1 point, and veiy good corresponded (powerful) to 7 pointe. Steamed rice was given as a delivery aid in each test (26).
5% (w/v). For the kimchi with added red pepper seed, the control recipe was made with additions of 1, 3, 5, and 7% whole red pepper seed, which were added in proportion to 100 g of the salted Chinese cabbage. The prepared kimchi (0 day) was put into jars and fermented for 0, 3, 6, 9, and 12 days at 14℃.
0, homofermentative Lactobacillus plantarum strains, which generally proliferate in the later stage of fermentation, reportedly play important roles in over-fermentation (28). In this study, the combined treatment of adding 7% red pepper seed, with 5 days of fermentation time, controlled over fermentation. This may be explained by the notion that the red pepper seed neutralized the lactic acid being produced during fermentation, These results are fiirther supported by previous studies in which the antimicrobial effects of red pepper seed were discussed (30).
The effects of red pepper seed additions (0, 1, 3, 5, and 7%) in kimchi on pH, total acidity, color, reducing sugar content, total microbes, lactic acid bacteria, and sensory characteristics were studied, in terms of prolonging product shelf-life and quality during storage at 14℃ for 12 days. With the addition of red pepper seed, changes in pH, total acidity, and reducing sugar content were slowed, resulting in more gradually changed, and then higher final pH levels and reducing sugar contents as compared to the control; however, total acidity was lower than the control.
For the kimchi with added red pepper seed, the control recipe was made with additions of 1, 3, 5, and 7% whole red pepper seed, which were added in proportion to 100 g of the salted Chinese cabbage. The prepared kimchi (0 day) was put into jars and fermented for 0, 3, 6, 9, and 12 days at 14℃. For ttie chemical analyses, 25 g of kimchi and 100 mL of distilled water were homogenized (PH 91, SMT co.
대상 데이터
The sensory panel was composed of 7 graduate students. Evaluations for color, flavor, taste, texture, and overall kimchi quality were carried out in triplicate using a seven point hedonic scale method, where very poor (weak) corresponded to 1 point, and veiy good corresponded (powerful) to 7 pointe.
데이터처리
0), to determine the efitets of the red pepper seed ratio and fermentation time on the sensory qualities, pH, tot이 acidity, color, and reducing sugar content of the kimchi. Significant differences between treatment means were detennined by Duncan's multiple range tests (p < 0.05).
deviation (SD). The data were analyzed by two- way analyses of variance (ANOVA) using SPSS (Statistical Analysis Program, version 12.0), to determine the efitets of the red pepper seed ratio and fermentation time on the sensory qualities, pH, tot이 acidity, color, and reducing sugar content of the kimchi. Significant differences between treatment means were detennined by Duncan's multiple range tests (p < 0.
성능/효과
During fermentation, the amounts of lactic acid bacteria and total microbes were higher in the kimchis with added red pepper seed than in the control. The flavor, taste, and overall quality of the 3% and 5% red pepper seed kimchis were remarkably improved. Also, the texture of the 7% red pepper seed kimchi was lower than the control.
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